Crab and Asparagus Risotto
Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort!
Ingredients
2 tablespoons olive oil
1 medium orange orange bell pepper, diced (about 1 cup)
0.5 cup chopped onion or shallots
2 cups uncooked arborio rice or regular long-grain white rice
0.5 cup dry white wine
6 cups Swanson® Chicken Broth
0.5 pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
0.5 pound refrigerated pasteurized crabmeat (about 1 1/2 cups)
0.25 cup grated Parmesan cheese
1 medium orange orange bell pepper, diced (about 1 cup)
0.5 cup chopped onion or shallots
2 cups uncooked arborio rice or regular long-grain white rice
0.5 cup dry white wine
6 cups Swanson® Chicken Broth
0.5 pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
0.5 pound refrigerated pasteurized crabmeat (about 1 1/2 cups)
0.25 cup grated Parmesan cheese
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.
Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.
Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.
Crab and Asparagus Risotto
Print
Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort!
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.
Ingredients
2 tablespoons olive oil1 medium orange orange bell pepper, diced (about 1 cup)0.5 cup chopped onion or shallots2 cups uncooked arborio rice or regular long-grain white rice0.5 cup dry white wine6 cups Swanson® Chicken Broth0.5 pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)0.5 pound refrigerated pasteurized crabmeat (about 1 1/2 cups)0.25 cup grated Parmesan cheese
